Bring a small pot with 2 inches of water in it to a simmer on the stovetop. In a bowl that will sit nicely over the water, place the eggs, lemon juice, and sugar. Place bowl over simmering water and whisk until nicely thickened (about 10 minutes).

Carefully (it’s hot) remove bowl from pan and place on counter. Add lemon zest and coconut oil. Stir until smooth. Pour into jars, cover, and chill.

Share This Story, Choose Your Platform!

8 Comments

Michelle: Did you follow the recipe as written? You whisk the eggs with the sugar and lemon juice as it cooks. That emulsifies the ingredients and blends it into a smooth, pudding-like consistency which will get thicker and creamier as it cooks. Then the result will be exactly what the photo shows.

I just made this and while it tastes good the egg white cooked and looks disgusting. I think you should have added more steps like possibly blending the eggs first or using just the yolk. I can’t eat it the way it looks :*(

Monica, you can fill little tartlet shells or put on scones or shortbread or vanilla ice cream but I just eat it by the spoonful out of the jar for a decadent, but not-too-unhealthy sweet-tart lemony treat. It is like a sophisticated, creamy, but non-dairy pudding. Yummmm!!!

Linda, any light granulated sugar will work here. You can try the palm sugar but, as you know, it has a stronger flavor and will affect the final product.
Susie, yes, you could certainly can it. I never have. I just make the 2 cups at a time and it is always eaten within a couple weeks.